Pick wild vegetables in summer, send you 63 kinds of wild vegetable identification charts, and teach you to recognize different wild vegetables and eating methods. The summer weather is very humid and hot, which is the season when a large number of vegetables are on the market, and it is also the season when a large number of melons and fruits are on the market. In fact, summer is also the season to eat wild vegetables. There are many varieties of wild vegetables, let me share these 63 kinds of wild vegetables, see how many kinds of wild vegetables you eat?
1. Honeysuckle
Honeysuckle is a very good raw material for making tea and is also a very good wild vegetable. Honeysuckle comes in both yellow and white colors. In summer, it is best to use honeysuckle to make soup or make tea.
2. Broom dish
The leaves of broom vegetables are very slender and emerald green in color. Broom vegetables are plants that many rural people use to make brooms. Broom dishes are steamed with flour.
3. Chrysanthemum brain
The leaves of the chrysanthemum brain are emerald green and the leaves are very tender. Chrysanthemum brain is a very good wild vegetable, most suitable for boiling soup with eggs.
4. Purslane
The leaves of purslane are bluish green and the stems are purple-red. Purslane has a sour taste and is suitable for blanching and mixing cold.
5. Lettuce
Lettuce is a wild vegetable that grows on the surface of the water and is turquoise in color. Lettuce is a wild vegetable that people in Zhejiang, Jiangsu and other places love to eat. Can be used to cook soup.
6. Wild garlic
The leaves of wild garlic are bluish green, and the stems are snow white. Wild garlic, also known as small root garlic, is most suitable for stir-frying vegetables and stir-fried meat.
7. Wild leeks
Wild leeks are very similar to artificially grown leeks, and the color is turquoise. The smell of wild leeks is strong, and it is most suitable for stir-frying and scrambled eggs to eat.
8. Yellow quail
The leaves of the yellow quail are bluish green and the shape is oval. Yellow quail is a wild vegetable that can be used medicinally and food. Yellow quail vegetables can be blanched in water and eaten cold. Have not eaten yellow quail, do not try.
9. Bracken
Bracken is a wild vegetable that everyone knows, and it is also a wild vegetable that I have eaten since I was a child. Bracken is blanched in water and used to stir-fry vegetables and eat them cold. It can also be dried to stir-fry meat.
10. Soft dishes
Soft vegetables are dark green and have a very soft texture, which can be used for scrambled eggs or dumplings.
11. Perilla
The leaves of perilla are bluish green on the front and dark purple on the reverse. There are also perilla leaves that are all purple. Perilla has a special smell and can be used to cook fish soup or eat it as kimchi.
12. Alfalfa
The leaves are bluish green, and the leaves of alfalfa are very small. Alfalfa can be eaten stir-fried or chilled.
13. Huo Xiang
Huo Xiang is a bit like mint. Huo Xiang's leaves are bluish green and the leaves are more pointed. Huo Xiang is a wild vegetable that can be used medicinally and foodily.
14. Inchen
Yin Chen is also called White Artemisia, the color is white, can be used to make tea to drink.
15. Motherwort
Motherwort is a medicinal and edible wild vegetable. Motherwort blooms purple flowers. Motherwort has a bitter taste and can be eaten with boiled eggs.
16. Ginger
Ginger is purple-red, grows in shape like an onion, and can be peeled off piece by piece. The smell of foreign lotus ginger is like ginger, which can be used to stir-fry vegetables with pork, and can also be used to make kimchi.
17. Hibiscus flower
The leaves of the hibiscus flower are purple-pink and very beautiful. Hibiscus flowers are flowers on hibiscus trees. Hibiscus flowers can be fried with flour and eaten.
18. Pigtail grass
Pigtail grass is turquoise in color and the leaves are very elongated in shape. Pigtail grass can be eaten stir-fried.
19. White broccoli
The leaves of white cauliflower are relatively pointed, the color is turquoise, and the small white flowers bloom, so it is called white cauliflower. White broccoli can be used to stir-fry vegetables or boil soups.
20. Duckbill
The leaves of the duckbill are slender, flattened like a duck's mouth, and the color is turquoise. Duckbill can be used to stir-fry vegetables.
21. Wormwood
The leaves of wormwood are turquoise, and there are many small white hairs on the reverse side of the leaves. The smell of wormwood is very strong. Wormwood can be beaten into juice to make green dough to eat.
22. Fei Cuisine
Fei Cai is a kind of heart-saving vegetable, the shape of the leaves is oval, the color is turquoise. Fei cai can be used to stir-fry vegetables to eat.
23. Mulberry leaves
Mulberry leaves are the ingredients of spring silkworms, and the leaves of mulberry leaves are oval in shape and turquoise in color. Fresh young mulberry leaves can be used to make dishes.
24. Micro-dishes
Micro-vegetables are wild vegetables that grow deep in the mountains, look very similar to bracken, and the leaves are round. Bracken is a very valuable wild vegetable. Bracken can be used to stir-fry and stir-fry meat.
25. Monkey leg dish
The shape of the monkey leg dish is dark purple, and the whole body is hairy, like the legs of a monkey, so it is named monkey leg dish. Monkey leg vegetable is a wild vegetable that most people love to eat.
26. Willow silk
The shape of the willow is long striped and the color is turquoise. Willow is the flower on a willow tree. Willow is a very tasty wild vegetable. Willow is suitable for steaming with flour.
27. Bitter hemp vegetables
The leaves of bitter hemp are long strips in shape and the color is turquoise. The taste of bitter hemp is bitter. Bitter hemp vegetables can be used to stir-fry vegetables or cook porridge to eat.
28. Knotweed
Knotweed is very oval in the leaves, the color of the stem is green, and there are many small spots of tomatoes on it. Knotweed has a sour taste and can be used to cook soups or cook dishes.
29. Lettuce
It is a wild vegetable that is eaten a lot, the color is dark green, the smell of the cabbage is strong, and it can be used to stir-fry vegetables with eggs or to make dumplings.
30. Houttuynia cordata
The smell of houttuynia is like the fishy smell of fish, so it is called houttuynia cordata. The leaves of Houttuynia cordata are bluish green and the reverse side is purple-red. Houttuynia cordata is washed and used to eat cold.
31. Gray cabbage
The leaf shape of the gray cabbage is oval, and there are many white spots on the leaves, like dust, so it is named gray cabbage. Gray cabbage can be blanched in water and eaten cold.
32. Locust flowers
The flowers of the locust flower are white and the leaves are turquoise. The locust flowers are flowers on the acacia tree and smell very fragrant and good. Locust flowers can be used to stir-fry vegetables, make egg cakes, or steam them with flour.
33. Construct the spike
The flowers are long striped and dark green in color. It is a wild vegetable that some people in Henan love to eat. The spike can be used to add flour and steam it to eat.
34. Water celery
The leaves of the celery are bluish green, and the color of the stem is purple-red. Water celery is generally grown at the water's edge. Water celery can be used to stir-fry vegetables to eat.
35. Noodle dish
The leaves of the noodle dish are very slender in shape and the color is turquoise. Noodle dishes can be steamed with flour.
36. Dandelion
The leaves of the dandelion are emerald green, and there are many gear-like shapes around the leaves, and they bloom with small yellow flowers. Dandelions can be used to make tea or to be eaten cold.
37. Plantain
The leaves of plantain are oval in shape and turquoise in color. The leaves of plantain are relatively broad. Plantain is a medicinal and edible wild vegetable. Plantain can be used to make tea or to be eaten cold.
38. Wild shoots
The shape of the wild shoots is long striped, and the leaf color is turquoise. Wild shoots generally grow on the side of the road or in the mountains. Wild shoots can be used to stir-fry vegetables or stir-fry meat.
39. Thorny vegetables
There are many small spines around the leaves of the spiny cabbage, and the color is turquoise. Thorny vegetables can be used to make dishes. People who have not eaten the thorn dish should not try it.
40. Ququ dish
Ququ is also called bitter vegetable, and the leaf shape is long strips. The taste of Ququ vegetables is relatively bitter. Ququ vegetables can be used to make dishes to eat.
41. Goose intestines
The leaves are oval in shape and emerald green in color. Goose intestines come with small white flowers. Goose intestines can be eaten with stir-fry or shabu-shabu. People who have not eaten goose intestines should not try it easily.
42. Malantou
Maran head is a wild vegetable that many people eat. Maran head is also called red stem because its stem is purple-red. Marantou can be eaten stir-fried or blanched in cold water.
43. Toad dish
There are many small wrinkles on the leaves of the toad, the color is cyan, and the shape of the leaves is oval. Toad vegetables can be used to stir-fry vegetables with eggs. Friends who have not eaten toad dishes do not try.
44. Duck parsley
The leaves of duck parsley are oval in shape, and there are three leaves. Duck parsley is a wild vegetable that many northerners love to eat. Duck parsley can be used to stir-fry vegetables.
45. Goji berry vegetables
The leaves are oval in shape and turquoise in color. The taste of goji berries is bitter. Goji berries are a good wild vegetable that can be used to drink with pork liver soup.
46. Toon buds
Toon buds are the young buds on the toon tree, and the color is purple red and turquoise. The smell of toon buds is very fragrant and good. Toon sprouts can be used to stir-fry with eggs.
47. Thorn old buds
The old spiny buds look a bit like toon buds, but there are many small spines on the thorn buds. Thorny buds are tender buds on small trees. The sprouts are blanched and eaten in stir-fry.
48. Yellow cauliflower
The color of the broccoli is yellow, and the open broccoli is a bit like a lily. After the broccoli is dried, it is used to stew meat.
49. Ice grass
The color of the ice grass is turquoise, and there are many small white water droplets on the whole ice grass, like ice frost, so it is named ice grass. Iceweed can be eaten as a dish.
50. Sage grass
The leaves of sage grass are turquoise, and there are many small white hairs on the leaves, and small yellow flowers. Sage grass can be used to make Qingming rice to eat.
51. Grass head
Grass head is a wild vegetable that many people in Jiangsu, Zhejiang, Shanghai and other places love to eat, the color is turquoise, the leaves are round, very tender. Grass can be used to stir-fry vegetables.
52. Blood skin dish
The leaves of the blood skin vegetable are very wide, with a bluish green on the front and a purple-red color on the reverse. Blood skin vegetables are suitable for cooking soup with pork liver.
53. Peppermint
The leaves of mint are emerald green and the leaves are oval. The smell of mint is very clear and good. Peppermint can be used to make dishes or to cook soups.
54. Wild peas
Wild peas bloom purple flowers with very fine leaves. It is usually blanched with blanched water or stir-fried vegetables with wild peas.
55, Eleutherococcus senticosus
The leaves of Eleutheroccus senticosus are emerald green and fuchsia-red. Eleutherococcus senticosus plus there are a lot of small spines. Eleuthero can be used to stir-fry vegetables.
56. Artemisia vermilion buds
Artemisia annua sprouts are a wild vegetable that many northerners love to eat. The taste of artemisia sprouts is bitter. Artemisia sprouts can be used to stir-fry vegetables or be eaten cold.
57. Sand pine tip
The leaves of the sand pine tip are emerald green and the leaves are very slender. Shasong tip is a wild vegetable that many Yunnan people love to eat. The sand pine tip can be used to stir-fry vegetables.
58. Tang pear blossom
Tang pear blossom is a flower on the tang pear tree. Tang pear trees can be used to stir-fry vegetables to eat. Tang pear blossom is also a wild vegetable that many Yunnan people love to eat.
59. Pepper sprouts
Pepper buds are the young buds on the pepper tree and the color is emerald green. Peppercorn sprouts are best eaten by deep frying in flour.
60. Wild amaranth
The leaves of Amaranth are emerald green in color and the leaves are very broad. Wild amaranth is best used for stir-frying.
61, pomegranate flowers
Pomegranate flowers are the flowers that bloom on pomegranate trees and are purple-red in color. Pomegranate flowers can be used to stir-fry vegetables and cook soups to eat.
62, Yu Qian
The elm money is the fruit on the elm money, the color is emerald green, and the shape is round, like a copper coin. Yu qian can be used to make nest heads to eat, or add flour to steam.
63. Wild spicy dishes
The leaves of wild chili are very beautiful, and the color is turquoise. The taste of wild spicy vegetables is a bit spicy, so it is called wild spicy vegetables. Wild spicy vegetables are best eaten with pickled sauerkraut.
Wild spicy dishes
summary
Pick wild vegetables in summer, send you 63 kinds of wild vegetable identification charts, and teach you to recognize different wild vegetables and eating methods. Summer weather is very hot, pay attention to sun protection, pay attention to rest. The pictures and descriptions of the above 63 kinds of wild vegetables are for reference only, and the specifics should be mainly physical objects. I am @ Hubei swallow, welcome to leave a comment or follow me, thank you!